stewed tomatoes

Stewed Tomatoes

tomatoes, chopped

celery, chopped

onion, chopped

green pepper, chopped

Prepare  7-8 pint jars or 4 quarts, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.

Preparation:

Combine tomatoes, celery, onion, and green pepper in a large pot and simmer 10 minutes. ( Do not add more celery,onion, and green pepper than called for in this recipe it will make the pH less acidic and not safe for the water bath canning process).

Cooking:

On a dishtowel place your hot jars and using your funnel, ladle to fill to 1/2&quot; headspace.

When packing stewed tomatoes into hot jars , add 1 tsp salt and 2 T lemon juice to each quart jar, 1/2 salt and 1 T lemon juice for each pint jar.

Pack tomatoes into jars, leaving 1/2 in headspace.   Remove air bubbles and refill to the proper headspace with the mixture if necessary.

Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.

Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just &quot;finger tight&quot;. 

Filling the jars:

Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn&#039;t measure up.

Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 50 minutes for quarts and 40 minutes for pints.

(0-1000ft) When complete turn off the heat and remove the cover and let the jars sit for another few minutes.

Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Processing:

Some time in the next hour your jars will be making a &quot;pinging&quot; or &quot;popping&quot; noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

Sealing:

Make sure to label your jars after they have cooled with the name of the recipe and the date canned. If you want to use the shrink labels in the picture you can order them Here!

Labeling:

The BEST Stewed Tomatoes Ever recipe! &nbsp;This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned. &nbsp;This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST! &nbsp; We always use this as a canning recipe for our Summer garden tomatoes!&nbsp;

The Best Stewed Tomatoes Ever

tomatoes (beef or roma variety)

salt

sugar

parsley

green pepper

Bring a large pot of water to boil, plunge tomatoes in for 30 seconds.  Remove, put immediately in a ice bath.

Peel the tomatoes.  Discard the skins.

Dice the tomatoes up to desired size.

In a large pot on medium heat, combine all ingredients.

Simmer for 30 minutes.

Then serve fresh or you can freeze them.

https://embed.mediavine.com/videos/jv3pqpccmltsmur8gteq

The BEST Stewed Tomatoes Ever recipe!  This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned.  This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST!   We always use this as a canning recipe for our Summer garden tomatoes!

Stewed tomatoes come in all sorts of ways. I prefer them to be simple like my grandma made.

Ma Perry's Stewed Tomatoes

tomatoes tomatoes (undrained)

salt and lots of black pepper

butter

white bread

Heat tomatoes in a small saucepan with sugar,salt and pepper to boil, then to a slow simmer for 8-10 minutes to reduce just a bit.  Stir in butter. Tear up a piece or two of bread (any sort you have on hand… rolls, buns, etc.)  Stir into tomatoes so the bread absorbs the juice.

Serve as is or over navy beans, field peas or greens!   

Old Fashioned Stewed Tomatoes are a treat for your taste buds.  Sweet garden tomatoes are cooked slowly with onions, green peppers and butter to form a rich sauce which is soaked up with chunks of bread.  This is the perfect accompaniment for any summer meal. 

Old Fashioned Stewed Tomatoes

Tablespoons butter

green pepper,

onion,

garlic,

tomatoes,

water

salt and pepper

white bread, torn into 1-inch pieces

In a large skillet, melt butter over medium heat.

Add chopped green peppers and onion, and cook until translucent, approximately 5 minutes.

Add minced garlic, and cook for 1 minute.

Add tomatoes, sugar and water, and simmer until tomatoes begin to fall apart, approximately 20 minutes.

Stir in bread cubes.  Start with 2 slices of bread that have been torn into 1-inch pieces, and if the mixture seems soupy, add an additional slice. Cook until bread barely holds it shape.

Season to taste with salt and pepper.  Serve hot.

I love stewed tomatoes! My ma always made these when she would make mac and cheese. She would make ahead then throw in the oven with the homemade mac and cheese. The only difference is she would toast her stale bread. It holds it shape better and doesn't absorb too much of the juice. Good old fashion comfort food.

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Stewed Tomatoes

The Best Stewed Tomatoes Ever

Ma Perry's Stewed Tomatoes

Old Fashioned Stewed Tomatoes

Top 4 stewed tomatoes recipes from across the web

The most viewed stewed tomatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stewed Tomatoes

The Best Stewed Tomatoes Ever

Ma Perry's Stewed Tomatoes

Old Fashioned Stewed Tomatoes

The most viewed stewed tomatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine